255 MULDOON RD , ANCHORAGE AK 99504
Recent inspections show only minor, quickly-corrected issues—a loose grease trap cover and a one-time dishwasher sanitizer glitch that was immediately fixed using the backup sink method. No signs of ongoing contamination, pest problems, or unsafe food temperatures, so it's reasonably safe to eat here.
Materials for indoor floor, and ceiling surfaces under conditions of normal use shall be: (1) Smooth, durable, and easily cleanable for areas where food establishment operations are conducted. (2) Closely woven and easily cleanable carpet for carpeted areas; and (3) Nonabsorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, wareashing areas, toilet rooms, mobile food establishment servicing areas, and areas subject to flushing or spray cleaning methods. AMC 16.60.170(6-101.11) Physical facilities shall be maintained in good repair. AMC 16.60.170(6-501.11) Physical facilities shall be cleaned as often as necessary to keep them clean. AMC 16.60.170(6-501.12.A) Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. AMC 16.60.170(6-201.11) ***OBSERVED GREASE TRAP COVER ON THE FLOOR THAT IS LOOSE AND UNSECURED. ENSURE THAT THE GREASE TRAP COVER IS REPAIRED AND MAINTAINED TO MEET THE REQUIREMENTS NOTED ABOVE. PROVIDE A MAINTENANCE SUMMARY OR INVOICE BY THE COMPLIANCE DATE ON THIS REPORT.
A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation shall be used as follows: Chlorine = 100 ppm if water is 55°F or less Chlorine = 50 ppm if water is 75°F or less Chlorine = 25 ppm if water is 120°F or less AMC 16.60.150(4-501.114) ***NO RESIDUAL CHLORINES MEASURED IN WAREWASHING MACHINE AFTER TWO CYCLES. WARWASHING ECOLAB MONITOR INDICATED THAT THE SANITIZER BEAM IS BLOCKED AND TO CONTACT ECOLAB. PERSON IN CHARGE AGREED TO USE THE THREE COMPARTMENT SINK AND QUAT SANITIZER TO SANITIZE DISHES TO CORRECT THE VIOLATION ON SITE. ENSURE THAT THE WAREWASHING MACHINE IS PROPERLY SANITIZING BEFORE USING FOR FOOD CONTACT SURFACES.***
No violations noted.
No violations noted.
No violations noted.
No violations noted.
Based on the risks inherent to the food operation, during inspections and upon request the Person In Charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the Hazard Analysis and Critical Control Point principles, and the requirements of this Code. AMC 16.60.130(2-102.11) ***PERSON IN CHARGE PROVIDED QUAT SANITIZER TEST STRIPS FOR THE CHLORINE WAREWASH MACHINE. A DISCUSSION BETWEEN THE INSPECTOR AND PERSON IN CHARGE TOOK PLACE TO EXPLAIN THE DIFFERENCE IN SANITIZERS ON THE PREVIOUS INSPECTION ON 5/28/2025. THIS IS A REPEAT VIOLATION. ENSURE THAT ALL FOOD WORKERS UNDERSTAND THE DIFFERENT SANITIZERS USED.***
Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and after engaging in any activity that contaminates the hands. AMC 16.60.130(2-301.14) Food employees shall clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands or arms for at least 20 seconds, using a cleaning compound in a handwashing sink that is equipped as specified under AMC 16.60.160(5-202.12) and AMC 16.60.170(6-301). AMC 16.60.130(2-301.12.A) Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. AMC 16.60.130(2-301.15) ***OBSERVED FOOD WORKER PICKING UP COOKED CHICKEN WITH BARE HANDS OFF THE FLOOR TO DISCARD, THEN RETURN TO WORK WITHOUT WASHING HANDS. INSPECTOR STATED FOOD WORKER MUST WASH HANDS BEFORE RETURNING TO WORK. OBSERVED FOOD WORKER RINSING HANDS WITH ONLY WATER IN THREE COMPARTMENT SINK. INSPECTOR STATED FOOD WORKER MUST USE A DESIGNATED HAND WASHING SINK AND USE SOAP TO PROPERLY WASH HANDS. OBSERVED FOOD WORKER RINSING HANDS WITH ONLY WATER AT HAND WASHING SINK. INSPECTOR STATED THAT FOOD WORKERS MUST USE SOAP TO PROPERLY WASH HANDS. OBSERVED FOOD WORKER PROPERLY WASHING HANDS WITH SOAP AND WATER AT A HAND WASHING SINK. ENSURE ALL FOOD WORKERS UNDERSTAND WHEN TO WASH THEIR HANDS, WHERE TO WASH THEIR HANDS, AND HOW TO PROPERLY WASH THEIR HANDS.***
Potentially hazardous food (time/temperature control for safety food) shall be maintained at 41°F or below during cold holding. AMC 16.60.140(3-501.16.A.2.a) Bacterial growth and/or toxin production can occur if time/temperature control for safety (TCS) food remains in the temperature "Danger Zone" 41*F to 135*F too long. Maintaining TCS foods under the cold temperature control requirements prescribed in this code will limit the growth of pathogens that may be present in or on the food and may help prevent foodborne illness. ***OBSERVED BURRITOS IN REACH IN COOLER AT 47F. PERSON IN CHARGE STATED BURRITOS HAD BEEN COOKED AND PLACED IN COOLER THE PREVIOUS DAY. PERSON IN CHARGE VOLUNTARILY DISCARDED 20 BURRITOS. ENSURE ALL TCS FOODS ARE BEING HELD AT 41F PR BELOW.***
Based on the risks inherent to the food operation, during inspections and upon request the Person In Charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the Hazard Analysis and Critical Control Point principles, and the requirements of this Code. AMC 16.60.130(2-102.11) ***THE PERSON IN CHARGE STATED THAT THE WAREWASH MACHINE WAS A QUAT SANITIZER AND ATTEMPTED TO TEST IT WITH A QUAT TEST STRIP, BUT IT WAS NOT READING AS WAREWASH MACHINES USE SODIUM HYPO CHLORIDE. INSPECTOR DEMONSTRATED AND EXPLAINED THE TWO DIFFERENT TEST STRIPS (QUAT FOR THE 3 COMPARTMENT SINK, CHLORINE FOR WAREWASH MACHINE AND SANITIZER BUCKETS) SANITIZER WITH THE PERSON IN CHARGE WHO THEN CORRECTED ON-SITE. ENSURE THAT ALL FOOD WORKERS UNDERSTAND THE DIFFERENT SANITIZERS USED.
The permit holder shall require food employees and conditional employees to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. A food employee or conditional employee shall report the information in a manner that allows the person in charge to reduce the risk of foodborne disease transmission, including providing necessary additional information, such as the date of onset of symptoms and an illness, or of a diagnosis without symptoms, if the food employee or conditional employee: 1. Has any of the following symptoms: (a) Vomiting, (b) diarrhea, (c) jaundice, (d) sore throat with fever, (e) a lesion containing pus such as a boil or infected wound that is open or draining and is (i) On the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion, and a single-use glove is worn over the impermeable cover. (ii) On exposed portions of the arms, unless the lesion is protected by an impermeable cover or (iii)On other parts of the body, unless the lesion is covered by a dry, durable, tight-fitting bandage. 2 .Has an illness diagnosed by a HEALTH PRACTITIONER due to: (a) Norovirus, (b) Hepatitis A virus, (c) Shigella spp., (d) PSHIGA TOXIN-PRODUCING ESCHERICHIA COLI, (e) Salmonella Typhi; or (f) nontyphoidal Salmonella; AMC 16.60.130(2-201.11.A) THE PERSON IN CHARGE MUST ENSURE THAT ALL FOOD EMPLOYEES UNDERSTAND THEIR OBLIGATION TO REPORT HEALTH-RELATED INFORMATION TIED TO DISEASES TRANSMISSIBLE THROUGH FOOD. THIS REPORTING MUST BE VERIFIABLE. A SIMPLE WAY TO MEET THIS REQUIREMENT IS FOR ALL FOOD EMPLOYEES TO COMPLETE A FOOD EMPLOYEE REPORTING AGREEMENT AND ENSURE THE SIGNED DOCUMENT IS AVAILABLE WHEN REQUESTED. A FOOD EMPLOYEE REPORTING AGREEMENT IS AVAILABLE FOR DOWNLOAD AT WWW.MUNI.ORG/FOODINFO. REGULARLY REVIEWING REPORTABLE ILLNESSES AND SYMPTOMS WITH EMPLOYEES; AND ENSURING PROPER REPORTING; HELPS LOWER THE RISK OF VIRAL OR BACTERIAL CONTAMINATION FROM INFECTED STAFF SPREADING TO FOOD. ***THE PERSON IN CHARGE WAS NOT ABLE TO PROVIDE VERIFIABLE DOCUMENTATION THAT ALL FOOD WORKERS HAD BEEN NOTIFIED OF THEIR RESPONSIBILITY TO REPORT ILLNESS AS REQUIRED ABOVE. ENSURE DOCUMENTATION IS READILY AVAILABLE TO INSPECTORS WHEN REQUESTED.
Raw animal foods such as comminuted (ground): fish, meat, game animals commercially raised and under a voluntary inspection program, and raw eggs that are not broken and prepared for immediate service, shall be cooked to 155°F or above for 15 seconds. AMC 16.60.140(3-401.11.A.2) ***COOKED 4:1 PATTIES OFF THE GRILL MEASURED 152°F. PERSON IN CHARGE CORRECTED ON-SITE AND CHANGED THE SETTING FROM BACON TO 4:1 BEEF PATTIES. ENSURE THAT ALL FOOD WORKERS ARE AWARE OF THE CORRECT SETTINGS WHEN COOKING DIFFERENT FOOD.
The permit holder shall require food employees to report to the Person In Charge information about their health and activities as they relate to diseases that are transmissible through food. A food employee shall report the information in a manner that allows the Person In Charge to reduce the risk of foodborne disease transmission. AMC 16.60.130(2-201.11.A)*** NO EMPLOYEE HEALTH WAS PRESENT DURING INSPECTION. ENSURE THAT EMPLOYEE HEALTH IS VERIFIABLE AT TIMES OF INSPECTIONS. THE PERSON IN CHARGE IS RESPONSIBLE FOR MAKING FOOD EMPLOYEES AWARE OF THE REQUIREMENT TO REPORT INFORMATION, IN A VERIFIABLE WAY, REGARDING THEIR HEALTH STATUS AS IT RELATES TO DISEASES THAT ARE TRANSMITTED BY FOOD. COMPLETION OF A FOOD EMPLOYEES REPORTING AGREEMENT (can be downloaded at www.muni.org/foodinfo ) BY ALL FOOD EMPLOYEES IS SATISFACTORY TO MEET THIS REQUIREMENT. REGULAR REVIEW OF REPORTABLE ILLNESS/SYMPTOMS AND PROPER REPORTING WILL HELP REDUCE THE LIKELIHOOD THAT CERTAIN VIRAL AND BACTERIAL AGENTS WILL BE TRANSMITTED FROM INFECTED FOOD EMPLOYEES INTO FOOD. ***THE REPORTABLE SYMPTOMS AND DIAGNOSED ILLNESS ARE AS FOLLOWS: VOMITING, DIARRHEA, SORE THROAT WITH A FEVER, OPEN CUTS OR INFECTED WOUNDS, JAUNDICE. DIAGNOSED (OR A HOUSEHOLD MEMBER THAT HAS BEEN DIAGNOSED) WITH NOROVIRUS, TYPHOID FEVER, SHIGELLOSIS, E.COLI O157:H7 OR OTHER STEC INFECTION, OR HEPATITIS A.
Potentially hazardous food (time/temperature control for safety food) shall be maintained at 41°F or below during cold holding. AMC 16.60.140(3-501.16.A.2.a) Bacterial growth and/or toxin production can occur if time/temperature control for safety (TCS) food remains in the temperature "Danger Zone" 41*F to 135*F too long. Maintaining TCS foods under the cold temperature control requirements prescribed in this code will limit the growth of pathogens that may be present in or on the food and may help prevent foodborne illness.*** OBSERVED REFRIGERATOR OUT OF COLD HOLDING REQUIREMENTS. ENSURE FOODS TO BE COLD HELD ARE 41*F OR BELOW TO HELP PREVENT FOOD BORNE ILLNESS. SLICED TOMATOES, AND SHREDDED LETTUCE WERE DISCARDED FROM REFRIGERATOR AND USING OTHER COLD HOLDING UNITS UNTIL REPAIRED. MANAGER CALLED IN A WORK ORDER FOR REFRIGERATOR.
Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. AMC 16.60.150(4-501.116)*** OBSERVED WARE WASHING SANITIZER NOT WORKING PROPERLY. SANITIZER WAS NOT READING ON INSPECTORS TEST STRIPS. ENSURE THAT WARE WASHER IS TESTED REGULARLY FOR SANITIZER USING APPROPRIATE TEST STRIPS TO ENSURE PROPER SANITIZING OF FOOD CONTACT SURFACES. ECO LAB IS ON SITE. ECO LAB IS GOING TO INSTALL NEW SANITIZER HOPPER TO HELP SANITIZER LINE FROM CLOGGING. ENSURE THAT 3 COMPARTMENT SINK IS USED FOR SANITIZING UNTIL WARE WASHER IS REPAIRED.